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Abstract(s)
Given the growing interest in high quality hibiscus teas and the scarcity of information about their sensory profile, lexicons were developed in French, Portuguese, and English. Twenty‐two samples, including freshly prepared and ready‐to‐drink (RTD) infusions, syrups, concentrates, and an instant tea were evaluated by trained panelists, resulting in 21 defined and referenced descriptors, subsequently assembled in a sensory wheel. The vocabulary used by untrained panelists was investigated in Senegal, Portugal, France, and United Kingdom through professional meetings (n = 30), consumer focus groups (n = 75) and check‐all‐that‐apply (CATA) studies (n = 490), resulting in graphical lexicons with 27 sensory and 15 overall impression terms. Training, food culture, and product familiarity influenced results. Trained panelists used precise terms to describe the aromatic profile of hibiscus teas (e.g., “reminiscent of dried hibiscus flowers,” with “berry,” “raisin,” “hay,” and “sweet” aromatic notes), whereas untrained ones were more prolific in general expressions (e.g., “strong in hibiscus” in Senegal; “floral” and “fruity” in Europe).
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Citation
P. Monteiro, M. J., A. Costa, A. I., Franco, M. I., Bechoff, A., Cisse, M., Geneviève, F., … E. Pintado, M. M. (2017). Cross-cultural development of hibiscus tea sensory lexicons for trained and untrained panelists. Journal of Sensory Studies, 32(5), e12297. https://doi.org/10.1111/joss.12297
